Spelt, hazelnut and caramel pie

Prepare the dough for the pie; gradually mix a flour, a 30 dag of butter, egg yolks, rum and molasses sugar. Press dough into the bottom of greased pie baking tin. Bake for 20 minutes at 200 ° C. Meanwhile, prepare a nougat-caramel crème. Add hazelnuts to cream for cooking and powdered sugar, than cook on a low heat to boiling. Do not boil. Sauté sugar to dissolve - to a caramel (add 2-3 tablespoons of cream, for easier stirring) and add it into a mixture of cream and hazelnuts. Spread the nougat-caramel crème over the baked pie. Make the glaze for decoration - melt butter with chocolate. Spread chocolate glaze on the centre of the pie. Place the pie on cold place and wait until the crème hardens.
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Servings:  4-6
Prep Time:  20 min
Total Time:  35 min

Related Categories:   Dessert,  


For the dough: ½ kg spelt flour 3 yolks icing sugar 50 dag butter 3 tsp rum Cream: 1 cup sugar (for caramel) 1 tbsp. powdered sugar 1 small pack cream for cooking 20 g finely mixed hazelnuts For decoration: 10 dag chocolate 10 g butter (best cocoa butter)

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